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PINEAPPLE MICHELADA

½ cup chamoy ½ cup chile powder 1 cup ice 1 cold Mexican lager beer ¼ cup lime juice ¼ cup pineapple juice ½ tsp vegan Worcestershire ½ tsp Tabasco hot sauce 2 La Michoacana Pineapple Paletas

1

STEP 1

Place chamoy and chile powder on a small plate separately. Dip the rim of the glasses in the chamoy and immediately after into chile powder. Fill each cup half way with ice. Divide the lime juice, pineapple juice, Worcestershire, and hot sauce equally into each glass.

2

STEP 2

Pour in enough beer to fill the glasses ¾ of the way. Drop in the pineapple paletas, and give it a stir. Top off with more beer and serve immediately.

I used canned pineapple juice for this recipe, but any pineapple juice will do. You can find vegan Worcestershire at health food stores or online. If you can’t find it you can substitute it with Jugo Maggie. You can use your favorite dark or light Lager beer. I don’t recommend making Micheladas with super dark beers like stouts or bitter beer like IPA’s.

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